Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display

✍ Scribed by M.R Stivarius; F.W Pohlman; K.S McElyea; A.L Waldroup

• Book ID: 117496318
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 219 KB
• Volume: 60
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(01)00127-9